Equipment
* optional
Ingredients
Salad Base
- 300 g romaine lettuce, washed, thoroughly dried, and chopped
- 150 g cherry tomatoes, halved
- 100 g cucumber, sliced into half-moons
- 50 g red onion, thinly sliced
Homemade Garlic Dressing
- 3 garlic, finely minced
- 60 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 10 g dijon mustard
- 10 g honey
- 3 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Wash the romaine lettuce and dry it thoroughly using a salad spinner or clean kitchen towels. Chop the dry leaves into bite-sized pieces and place them in the large salad bowl.
Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Add these prepared vegetables to the salad bowl with the romaine.
In a small jar with a tight-fitting lid, combine the minced garlic, extra virgin olive oil, apple cider vinegar, dijon mustard, honey, kosher salt, and black pepper. Seal the jar and shake vigorously until the mixture is completely uniform and creamy.
Pour half of the dressing over the salad. Use salad tongs to gently toss the greens, ensuring every leaf is lightly coated. Taste a leaf and add more dressing if desired, then serve immediately.
Chef's Notes
- Always dry your greens thoroughly; water on the leaves will repel the oil-based dressing, dilute the flavor, and pool at the bottom of the bowl.
- For a mellower garlic flavor, let the minced garlic sit in the apple cider vinegar for ten minutes before adding the oil. The acid denatures the enzymes that create the harsh garlic bite.
- To upgrade this simple side salad, top it with toasted pine nuts, sunflower seeds, or a handful of shaved parmesan cheese for added umami and crunch.
Storage
Refrigerator: 3 days — Store dressing and salad components separately. Dressed salad will become soggy within hours.
